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Baked Corn with Sour Cream


6 strips bacon
2 tablespoon chopped onion
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup sour cream
2 12-ounce cans shoe peg corn
1 tablespoon chopped parsley, optional

Cook and crumble bacon. Cook onion in butter; blend in flour and salt. Add sour cream gradually, stirring to keep smooth. Bring just to a boil and add corn. Cook until heated through. Fold in half of bacon and pour in greased baking dish. Garnish with parsley and remaining bacon. Bake at 350 degrees for 30 minutes or until bubbly.

Makes 8 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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